Rahmin For Food

A blog dedicated to the food I've made/eaten/would like to eat. #homemade is made by me!

[foodbyrahmin]

Spicy fried bean sprouts!

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Chin Kung Choy, mushrooms, green onions and bean sprouts.

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Boiled tofu topped with fresh green onion and drizzled lightly with a half soy half dark soy sauce mixture marinated with fresh ginger, spicy red peppers and minced garlic.

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Brie cheese wrapped in crescent rolls, with a bit of an egg wash treatment. Served on toasted french bread with a choice of unfiltered southern Arizona honey and an orange marmalade toppings. Super simple and easy appetizer!

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My favorite summer treat! The prickly pear margarita! Wonderful tastes of lime and orange liquor with a sweet finish of prickly pear flavor. 

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It’s that time of the year! The monsoon has started in southern Arizona and the rainfall gives a final push to the prickly pear cactus to juice up it’s fruit!

I enjoy picking the fruit around sunset when it’s cool enough to go walking outside.

First off, I sort what I’ve picked and discard anything a bird/bug/fungus has gotten to, then I dump them in a bath in the sink. Then I again one by one pick them up and make sure they’re ok before putting them in a strainer that has water running over them.

Once they’re done in the strainer I move them to some pots to slowly bring them to a boil. I add a small amount of water to the bottom of the pot to get the steaming process going, but not too much! Once they get nice and soft I run a knife through the batch and begin to stir every few minutes while they simmer.

After they’ve simmered for a while I strain the juice that’s already out through 2 different sized sieves to catch any seeds or flesh. The rest goes into the kitchen aid to be beat around for a while. After the Kitchen Aid does it’s magic I strain that and put what’s left back into the pot. I again bring it to boil, sieve it, kitchen aid it, sieve again, then I let it cool. Once cool I put all of the flesh in some cheesecloth (not pictured) and give it a final few squeezes to get any juice that’s still inside. I have to say that I’m thinking of not doing the cheesecloth technique anymore, as this time about 95% of the juice was out of the fruit before I squeezed them in the cloth.

The final result: wonderful thick and fresh prickly pear juice! With this you can make syrups, jellies, or just drink it by itself! I prefer to make a syrup out of it and add it to lemonade or margaritas (pictures to come)! Cheers to Arizona!

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I took a time-lapse video of me cooking the chive and egg dish from the previous post. (No shirt because the kitchen can get hot when I’m cooking with a wok!)

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This is a Chinese dish my neighbor taught me, so credit goes to her. It starts by cooking garlic, ginger, red peppers, black pepper corns in olive oil. Once brown I add green onion shoots and mushrooms. A few moments later I add the chive and egg mixture and toss repeatedly. After a few moments of cooking I add soy sauce, dark soy sauce, and salt to taste. Once plated I sprinkle it with sesame seeds.

It’s a really delicious dish that’s cheap and easy to make. The best part is that it makes a ton of food, is low in carbohydrates, and reheats very well! It’s quickly become one of my favorites.

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Home made terimisu!